A fluffy baked frittata with filled with salty feta and fresh herbs.
I opened my fridge, stomach rumbling. The temptation to just grab the first thing I saw was strong but I didn’t want just anything; I wanted something filling that would hit the spot. That’s when I spotted the small garden of fresh herbs I had yet to use. My demanding stomach was getting impatient so I opted for an easy fix - an herb frittata. Frittatas are virtually effortless; there’s no fussing involved which is essential when dealing with impatient stomachs.
Traditionally made on the stove-top and finished in the oven, my entirely baked frittata is even simpler; it takes just a matter of minutes to mix together the ingredients and place the whole thing directly in the oven. It’s thick, fluffy and stuffed full of fresh herbs which gives it a light green hue. I’ve previously extolled the virtues of eggs, but it’s also important to consider the source of your eggs. Consider using pasture-raised organic eggs from hens raised outdoors.
Pasture raised animals have free access to fresh green grass which means they enjoy a higher quality of life than those confined within factory farms and are able to move around freely and carry out their natural behaviors. Pasture raised aren’t only more humanely raised, they are richer in nutrients with deep yellow yolks, and according to studies are higher in omega-3s and vitamin A.
A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata. Creamy ricotta lightens the base and gives the frittata a silkier consistency while a touch of salty, sharp feta accents the fresh flavors of the herbs. This frittata is equally delicious with just about any herb combination; try tarragon, oregano or marjoram as well.
Equally good for brunch, lunch or dinner, this frittata can be eaten warm or cold. Make one now so that when the grumbling in your stomach starts there’s something waiting for you in the fridge.
Ricotta and Herb Frittata with Feta
A foursome of fresh herbs (basil, chives, parsley, and thyme) work in harmony to flavor this ricotta and feta topped frittata.
Ingredients
- 7 large pastured eggs
- 7.5 oz/ 212g fresh ricotta
- 1 cup of fresh chopped herbs such as: basil, parsley, chives and thyme
- 1 green onion, finely chopped
- sea salt and freshly ground pepper to taste
- 4oz / 114g feta cheese, cut into chunks
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9-inch cast iron skillet or 9-inch oven proof dish. If using a skillet, place the greased skillet in the oven.
- Meanwhile, place the eggs in a food processor along with the ricotta, chopped herbs and green onion. Add a pinch of salt and pepper and blend on high until smooth (go easy on the salt as feta is already salty).
- Remove the skillet from the oven (if using) and pour in the egg mixture. Top with chunks of feta and return to the oven.
- Bake 30 minutes or until set and lightly golden on the top.
- Remove from oven. Using a spatula, loosen the frittata from the pan, and transfer to a plate. Serve in wedges.
Notes
Gluten Free, Grain Free, Vegetarian
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 184mgSodium: 264mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 11g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
CJ at Food Stories says
Love, love, love this ... beautiful, easy and healthy ... works for me 🙂
Jennifer (Delicieux) says
What a beautiful fluffy green frittata. I love simple dishes like this for lunch.
kita says
My stomach was not grumbling before starting this post - but it is now - and sadly, I have no eggs, of any sort, in my fridge! Love the sound of the ricotta and herbs for this frittata.
kale says
This is the kind of dish I would want to wake up to! Love anything that's made in a cast iron pan. And fresh herbs = happiness. 🙂
Kiran @ KiranTarun.com says
I love simple and delicious lunches whenever I am on the go -- this frittata looks too yummy 😀
Sukaina says
The opening photograph looks almost like a mousse- so light and airy. My go to meal for when I'm in a hurry is actually eggs is well...I like to make n omelette with whatever vigeteable I have lying around and lots of herbs and cheese.
Kitchen Belleicious says
decadent. can eggs be decadent? Well, i say they can! Love the feta and ricotta combo. It screams fresh and creamy and perfection
TastefullyJulie says
Wow, that color is amazing! This looks delicious, love frittatas...
najwa kronfel says
Beautiful looking frittata! Definitely eggs are my way to go when I have an impatient stomach. Glad to have one more recipe in my better-be-ready-soon list 🙂
Jamie says
Nothing makes eggs delicious for me better than ricotta and feta so this is really a winner! The fresh herbs and the baking makes it even better!